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ArticleJ-GLOBAL ID:200902001914986450整理番号:90A0892868

Cheese yield experiments and proteolysis by milk-clotting enzymes.

チーズ製造実験と乳凝固酵素による蛋白質加水分解

著者:EMMONS D B(Research Branch, Agriculture Canada, Ontario)、BINNS M(Research Branch, Agriculture Canada, Ontario)
資料名:J Dairy Sci 巻:73 号:8 ページ:2028-2043
発行年:1990年08月
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J-GLOBAL: Linking, Expanding and Sparking

About J-GLOBAL

Linking

J-GLOBAL links information that represents the key to research and development. For example, linking articles and patents with people (authors and inventors) enables the extraction of a sequence of information.
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Expanding

The system enables searches of similar kinds of content through linkage with external sites.
It helps you to obtain knowledge from dissimilar fields and discover concepts that cross the boundaries of specialisms.

Sparking

Through repeated linkage and expansioniteration, J-GLOBAL provides unexpected hints for problem-solving and the illumination of new ideas.